Key Lime Poundcake w Key Lime icing

•  4 sticks butter, that’s 1 pound, room temperature
• 3 cups sugar
• 6 large eggs, room temperature
• 4 cups all-purpose flour
• 1/2 cup fresh key lime juice
• 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
• 4 teaspoons key lime zest, minced
• 1 teaspoon vanilla

1. Preheat oven to 300°.  Cover inside of 10 inch tube pan with non-stick spray.  My pan is 10  1/2″ and it’s just fine.  Set aside.
2. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy.  Add the sugar and again beat well for at least 5 minutes.  I use a stand up mixer and beat the mixture 10-15 minutes.  I don’t like a “grainy” cake.
3. One at a time add the eggs and beat only until the yellow disappears.
4. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk.  Begin and end with flour.  Beat well but just enough to incorporate all ingredients.  You don’t want a tough pound cake!
5. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
6. Bake for 1 hour and 45 minutes or until cake tester comes out clean.
7. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.

The cake is far better the following day or 2 days later.

Key Lime Cream Cheese Icing

• 8 ounces cream cheese, room temperature
• 3-4 tablespoons butter, room temperature
• 4 cups confectioner’s sugar
• 1/4 cup freshly squeezed key lime juice
• 2-3 teaspoons key lime zest
• 1 teaspoon vanilla extract

1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
2. Add confectioner’s sugar and beat well until completely smooth and fluffy.
3. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
4. Ice cake.

This makes quite a bit of icing.  After icing the entire  pound cake I fill the middle hole with the excess icing.  When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

http://theirreverentkitchen.com/2015/03/12/key-lime-poundcake-with-key-lime-cream-cheese-icing-omg/

Hersheys Cocoa Fudge Frosting

3 c sugar
2/3 c Hersheys cocoa
1/8 T salt
1/4 c butter
1 1/2 c milk
1 t vanilla extract

Mix sugar cocoa & salt in heavy 4 qt sauce pan
Stir in milk
Cook over medium heat stirring constantly until mixture comes to boil
Boil without stirring until mixture is 234 F
Remove from heat
Add butter and vanilla
Do NOT stir

Pour over cake
Do not double recipe

McCalls Busy Mothers Italian Lasagna

BUSY MOTHER'S ITALIAN LASAGNA 

1 lb. ground beef
1 #2 1/2 can tomatoes
1 (15 oz.) can tomato sauce
2 env. spaghetti sauce mix
12 oz. lasagna noodles
12 oz. thin sliced mozzarella cheese
2 c. ricotta cheese
1/2 c. grated Romano cheese

Brown meat; drain. Add tomatoes, tomato sauce, 2 envelopes spaghetti sauce mix. Cover and simmer for 1 hour; stirring occasionally. Cook noodles in boiling salted water for 12 minutes; drain.
Place small amount of sauce on bottom baking dish. Place 1/3 noodles on sauce, cover with 1/3 sauce. Add half the mozzarella, then half the ricotta. Layer noodles, sauce, mozzarella, ricotta, noodles and sauce. Top with Romano cheese. Bake at 350 degrees for 25 minutes. Let set for 10 minutes before serving. (I use cottage cheese and mozzarella cheese instead of ricotta and Romano cheese.)


http://community.tasteofhome.com/community_forums/f/30/t/236584.aspx#ixzz3SPVTXyYt

McCall's Best Chocolate Cake

ngredients

---

• cake
• 1 cup Unsifted unsweetened cocoa
• 2 cup boiling water
• 2 3/4 cup Sifted all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 cup butter Or margarine
• Softened
• 2 1/2 cup sugar
• 4 eggs
• 1 1/2 tsp. vanilla
• Frosting:
• 6 oz. semisweet chocolate pieces
• 1/2 cup light cream
• 1 cup butter Or Regular margarine
• 2 1/2 cup Unsifted confectioners'
• sugar
• -----FILLING-----
• 1 cup heavy cream, chilled
• 1/4 cup Unsifted confectioners'
• sugar
• 1 tsp. vanilla extract

How to make it

---

• In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
• Cool completely.
• Sift flour with soda, salt and baking powder.
• Preheat oven to 350F.
• Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
• In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 mins.
• At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning.
• and ending with flour mixture.
• Do not overbeat.
• Divide evenly into pans;smooth top. Bake 25 to 30 mins.
• , or until surface springs back when gently pressed with fingertip.
• Cool in pans 10 mins.
• Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
• Frosting:In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
• Remove from heat.
• With whisk, blend in 2 1/2 cups confectioners' sugar.
• In bowl set over ice(I use ice cubes) beat until it holds shape.
• Filling: whip cream with sugar and vanilla;refrigerate.
• To assemble cake: On plate place a layer, top side down;spread with half of cream.
• Place second layer, top side down;spread with rest of cream.
• Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
• Refrigerate at least 1 hour before serving.

Grandmas chocolate fudge frosting

 Makes enough for a 9×13 pan of brownies, approximately ½ inch thick

First make and cool a pan of your favorite brownies, cookie bars, cake etc

Ingredients:

• 6 T milk
• 6 T butter
• 1 1/3 C sugar
• ¼ t salt
• 1 t vanilla
• ¾ C good quality semi-sweet chocolate chips*

*Higher amounts of cacao in the chocolate chips help the frosting set.  My grandmother swears Ghirdellhi is the only way to go.  I used Guttiard and it was fine.  Any high quality semi-sweet chocolate chip should work.

Directions:

Combine milk, butter and sugar in sauce pan on stove.  Turner on burner to medium.  Stirring constantly, the mixture will heat and boil.

When it hits a rolling boil, continue and stir constantly for 1 minute.

Remove from heat.  Quickly add salt, vanilla and chocolate chips.

Stir continually until items combine and blend.  Watch closely, the mixture will go from shiny to flat in color.  This means it is cooling and starting to set.  When it appears thick (around 5 minutes after removing from heat), pour over brownies and spread quickly.  I mean VERY quickly.  You have about a minute until it hardens.  If you are using sprinkles etc keep them close at hand.

Cool, cut and serve.  Then say “thank you!!!” to my grandma Eleanor!

http://blogs.columbian.com/sugar-and-spice/2013/10/03/grandmas-boiled-icing-aka-fudge-frosting/

Stick of butter rice

• 1 c. uncooked white rice (NOT instant)
• 1 (10 oz) can of Condensed French Onion Soup
• 1 (10 oz) can of Beef Broth
• 1/2 c. of butter, sliced

Instructions

• Preheat oven to 425 degrees.
• In a 9x9 inch baking dish combine rice, soup and broth.
• Cut butter into slices and place on top of the mixture.
• Cover with foil and bake for 30 minutes.
• Remove cover and bake 30 minutes more.

This can be doubled or tripled to feed more. Optional: small can of drained mushrooms can be added as well.

http://www.thirtyhandmadedays.com/2014/01/stick-of-butter-rice/

Monte Cristo Strata

Blogger Stephanie Wise of Girl versus Dough shares a recipe for a cheesy and indulgent strata inspired by the flavors of a Monte Cristo sandwich.

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• Prep Time 15 min
 
• Total Time 60 min
 
• Servings 6

Ingredients

1

loaf (20 oz) country white bread, crusts removed and thinly sliced

1/4

cup spicy brown mustard

14

oz sliced Black Forest ham

3 1/2

cups shredded Gruyère cheese (14 oz)

3

tablespoons chopped fresh sage leaves

4

eggs

3

cups milk

2

teaspoons ground pepper

Directions

• 1Heat oven to 375°F. Generously grease bottom and sides of 13x9-inch (3-quart) baking dish with shortening or cooking spray.
• 2Place layer of bread slices in bottom of baking dish. Brush with 2 tablespoons of the mustard. Top with half of the ham slices, then sprinkle with 1 cup of the shredded cheese and 1 tablespoon of the sage. Repeat layers, reserving last 1 1/2 cups shredded cheese.
• 3In large bowl, beat eggs with whisk, then add milk and ground pepper; beat to combine. Carefully and evenly pour egg mixture over layers in baking dish, making sure bread absorbs most of the liquid. Sprinkle with remaining cheese and 1 tablespoon fresh sage.
• 4Cover dish with sheet of greased foil. Let stand 30 minutes before baking.
• 5Bake about 35 minutes or until dish is baked through and bubbly. Remove foil, and bake 10 minutes longer or until cheese on top is lightly golden.
• 6Let stand 10 minutes before serving.

Expert Tips

You can prep this dish ahead of time, then cover and let it chill in the fridge overnight before baking.

Pair this richly flavored savory dish with fruit or a sweet wine like Riesling or Gewurztraminer.

You can swap some or all of the Gruyère cheese with sharp white Cheddar, if desired.

http://www.bettycrocker.com/recipes/monte-cristo-strata/4d8d162b-40a3-4c3b-82df-4c704c1e95cc?nicam2=Email&nichn2=Core&niseg2=BCD&nicreatID2=BCD_12_06_2014&utm_source=Email_newsletter&utm_medium=email&utm_campaign=BCD_12_06_2014